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Amanda
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Keto Carrot Cake

carrot cake
Versatile enough to work as a cake or cupcakes, this recipe has the perfect spicy warmth and carrot-y sweetness that will knock out those cravings.
Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine US
Servings 1cake (16 slices) or 16 cupcakes
Calories 137kcal

Ingredients

Cake

Cream Cheese Frosting

Instructions

  • Preheat oven to 350℉. If making this as a cake, butter a 5-cup Bundt cake pan. If making cupcakes, line two muffin tins.
  • Blend the butter, sweeteners and eggs together. (An immersion blender works great for this.)
    carrot cake
  • Add the Keto Chow, almond flour, baking powder, and cinnamon and blend.
  • Add carrots and blend again. Add batter to prepared pan or cupcake tins.
    carrot cake
  • Bake until the cake bounces back when you touch it. In a 5-cup Bundt cake pan, this should take 30-35 minutes. In a muffin tin, it should take around 15 minutes.
  • Allow the cake or cupcakes to cool while you make the frosting. Whip together the cream, cream cheese, and powdered erythritol until thick and smooth.
  • Frost the cake or cupcakes and serve. Store in an airtight container in the refrigerator for up to three days.
Keyword Amanda Balle, Keto Chow, Snickerdoodle

Photos bySarah DeYoung Photography

Photos by Photography by Lindsay

Nutrition Facts
Keto Carrot Cake
Serving Size
49 g (1 slice or 1 cupcake)
Amount per Serving
Calories
137
% Daily Value*
Fat
12.6
g
19
%
Saturated Fat
6.4
g
40
%
Trans Fat
0.35
g
Polyunsaturated Fat
0.98
g
Monounsaturated Fat
4.18
g
Cholesterol
74.38
mg
25
%
Sodium
186.3
mg
8
%
Potassium
158.07
mg
5
%
Carbohydrates
11.3
g
4
%
Fiber
1.02
g
4
%
Sugar
0.81
g
1
%
Sugar Alcohol
8.82
g
Net Carbs
1.42
g
Protein
4.6
g
9
%
Vitamin A
466.23
IU
9
%
Vitamin C
8.61
mg
10
%
Calcium
128.67
mg
13
%
Iron
0.056
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.